Tomato Jalapeno Salsa
Roasting the tomatoes and adding the jalapeno incrementally is the key to finding your perfect homemade salsa!
Servings: 4 (2 cups)
- 3 tomatoes
- 1/2 small onion
- 1 jalapeno
- 1 garlic clove
- salt to taste
Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20-30 minutes.
Add the roasted tomatoes to a blender along with 1/2 onion, 1 garlic clove, and only 1/4 of the jalapeno. Pulse blend until combined.
Taste for heat level. Add another 1/4 of the jalapeno if you want additional heat. Keep adding additional quarters of the jalapeno until you find a heat level that works for your taste buds.
Salt to taste. Serve immediately.
Store leftovers in an airtight container in the refrigerator.
A quick simmer can bring this Salsa to life if you are dealing with out of season tomatoes. Simply add a dollop of oil to a skillet over medium heat and simmer the Salsa for 5-10 minutes.
I highly recommend adding the jalapeno pepper incrementally the first few times you make this Salsa. This will give you a good idea of the heat level your palate prefers.
Typically I do not add salt to this salsa but it depends on the tomatoes.
Pan roasting the tomatoes works too if you don't want to roast them in the oven.
You can always substitute a serrano for the jalapeno, just know that it's got more heat. Serrano vs. Jalapeno: What's the Difference?
Want to add tomatillos? See our Roasted Tomato and Tomatillo Salsa.